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  • Pecan Lodge in Dallas, TX

    So after the Texas Monthly article I went down to Pecan Lodge today to try it out.

    Got picked up at my office which is 3 minutes from the Farmers Market at 10:55 (heard to get their early....easily the understatement of the day)  I figure people start lining up for lunch at 10 based upon the line when we got there.  Asked the fudge guy how long the line from where we were standing would take...he said 30 minutes....he was darn was right at an hour and 45 minutes. Never tried his fudge.  I grew increasing skeptical that this could possibly be worth the wait, but when descriptions of "best bbq in Dallas" (not saying much IMO) and "amazing" were routinely being thrown around by others waiting, we were committed and hungry.  Decided in line that combo ribs and brisket was the choice with a side of slaw....

    Here are my observations:

    1. Brisket was cooked perfectly....and flat out worth the wait.

    2. Ribs - wish i had a double order of the brisket. Rub overpowered the pork flavor and they were dry and mostly overcooked. 

    3. Slaw was bland but actually a good choice to balance out the spiciness of the meat.

    4. The owner is a marketing genius.  Open Thurs to Sunday, 11 till you run out, creates a mytique about the food especially in Dallas proper. It is easily the best store bought brisket i have had in Texas but I think the overall ranking is so high either because patrons are literally famished by waiting for 2 hours for this que or a lack of solid competition in town.  I think I would have eaten my shoe leather with some Sweet Baby Ray's and called it amazing by the time we waited and got to eat Pecan Lodge today.

    Its a solid 7 out of 10 overall with a 10 for the brisket alone.  Dickey's across the street from my office being a 2.5 out of 10 in comparison.  Worth the wait time I will have it catered in.


  • Re: Oval or Round Grid for Large Adjustable Rig?

    I reccomend the oval grids on the slides with the rig extender. 

    For ribs, the oval grid with the oval stone gives you the most indirect protection without obstructing any airflow. 

  • Re: Tailgating - pork ribs

    Key is to pre-heat the cooler with boiling water for a good hour before you put the meat/towels in there.  Just boil a big pot of water and pour into cooler. Close and let sit for an hour.  open quickly, pour out water, and drop your meat/towel bundle right in.  make sure you have towels all the way to top.  keep closed until you want to eat.  I also suggest that you at least double wrap the ribs in HDAF and do all slabs together.

    Plus since I see you will be over in FTW for the kstate game, i will come over to your tailgate and "inspect" that you did it correctly.....j/k  - Go Frogs.

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